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Tuesday, February 22, 2011

Fast and Easy Filipino-Style Chicken Adobo

From the kitchen of One Perfect Bite...I probably should issue a blanket apology to the immediate world for my "-style" recipes. I've been experimenting again and have another to add to the list, this time it's a Filipino-like Chicken Adobo. The recipe is my interpretation of a signature dish much loved by the Filipino people. Adobo was part of their cuisine long before the arrival of the conquistadors. While other Spanish speaking countries prepare adobo dishes, those made in the Philippines are unique. Adobo, here, refers to a cooking process in which food is stewed in vinegar. Over time, dishes cooked in this manner came to be known as adobo as well. I first tried chicken prepared in this manner out of curiosity. I generally don't enjoy dishes that are cooked in vinegar, but I put my prejudice aside and decided to give this a try. I did, however, make some major changes to the classic recipes when I began to experiment with mine. As I read through the old recipes, I was struck by how similar these dishes were to the red-cooked meats of China. That resulted in a strange fusion. I decided to use the ingredients of the classic recipes, but to braise them in a Chinese manner. That allowed me to make a guest-worthy dinner in about 30 minutes. It also assured that the chicken would be moist and tender rather than stringy. I really like this recipe and have moved it to my permanent rotation. I hope you will try this. It is as close to effortless as a meal can get and it really is delicious. Here's the recipe.

Directions:1) Combine all ingredients in a 3-quart saucepan. Bring to a simmer over moderate heat. Cover pan and continue to cook until meat is cooked and tender, about 10 minutes. Transfer chicken to a serving bowl. 2) Remove solids and skim fat from sauce. Bring to a boil and cook until sauce is syrupy and reduced by half, about 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce, stirring until sauce thickens and is shiny, about 1 minute. Return chicken to pan and toss with sauce to coat and warm. Transfer chicken to a serving bowl or platter. Serve with rice. Yield: 4 servings.

I just copied it, Mary. I love both varieties -- and combining the 2 is a great idea. I never got chicken thighs before last year since Dr Lostpast won't eat it... but I love them and sneak them in when I can... so flavorful. Thanks for a great recipe!

I do like all of these flavors. Of course, as a child I drank vinegar. But the appeal is - it's easy and filled with rich flavor as opposed to some quickly baked bland chicken. I love how you play with recipes.

Hi Mary,I'm actually Filipino and you are right we adobo chicken, pork, fish and some vegetables. Each household has a way of cooking it. The secret is in balancing the vinegar and soy sauce. In my household we do not put in cornstarch as we prefer a thinner sauce.

I am always thrilled when I see Filipino dishes being featured especially by non-Filipino food bloggers. I'd like to commend that your chicken adobo mixture is authentic. Alhough as you said you have infused some "chinese" style of cooking it by adding cornstarch in the end versus our way, which is to let the sauce simmer until it is reduced to a thick one. But I'm sure the result gives you a real "adobo" flavor that we are accustomed of. Thank you Mary for featuring adobo. xo,Malou

Last summer I was asking my two Filipino friends "what is the best filippino dish?" and they replied in unison "chicken adobo!" Since then, I have been meaning to look into it or ask them to make it together next time, but with your fantastic version, I will have a to-go recipe now~ looks so tasty and so easy!

I've never tried anything quite like this, but it looks so very tempting!!! I really like thighs, but my husband ordinarily isn't a huge fan--UNLESS I can find a really good recipe! I think he'd really enjoy this one!

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